Compositional and rheological properties ofAlyssum homolocarpumseed gum, as a new source of
thick... more Compositional and rheological properties ofAlyssum homolocarpumseed gum, as a new source of thickening agent for application in food industries, were investigated in this study. The extracted gum primarily comprised carbohydrates (61.0±0.6%), proteins (17.9±1.0%) and uronic acids (10.9±0.8%); the main carbohydrates were galactose (65.7%) and rhamnose (18.3%). The polysaccharide backbone was chiefly composed of 1,2-rhamnose, 1,3- and 1,3,6-galactose glycosidic linkages. The average molecular weight of the polymer was 122.510 6 gmol 1 . Attenuated total reflectance-Fourier transform infrared spectroscopy and z-potential measurements revealed that A. homolocarpumseed gum with multiple carboxylic groups was negatively charged in water in the pH range 3e11. Rheological behaviors of the extracted gum were investigated between 0.5 and 5.0% (w/w) concentrations and temperatures of 5 e50
C. Viscosity profile showed shear thinning behavior at all concentrations and temperatures. The pseudoplasticity degree (N) of the extracted polymers increased with concentration while temperature changes did not show any specific trend onNvalues. Theflow activation energy, quantified using an Arrhenius equation decreased from 11.00 to 5.17 (kJ/mol) as shear rate increased, which implied that the aqueous solutionsflowed more easily at higher shear rates. The mechanical spectra derived from strain sweep and frequency sweep measurements indicated viscoelastic behavior in all of samples. Frequency sweep data showed that aqueous solutions of gum, displayed weak gel behavior over the range of tested concentrations and temperatures: as dynamic moduli increased with the increased frequency and storage modulus was always greater than loss modulus.
Infrared radiation may be used to simulate an immersion frying heat flux and create products with... more Infrared radiation may be used to simulate an immersion frying heat flux and create products with fried-like textures but lower fat contents. The objective of this study was to determine the process parameters needed to produce partially-fried, infrared-finished donuts comparable to fully-fried (control) donuts. A total of 8 different sets of infrared oven parameters (emitter height and belt speed) were tested. Instrumental analysis showed that all infrared-finished donuts had significantly (P ≤ 0.05) lower fat content (25.6% to 30.6%) than the control (33.7%). Setting the infrared emitters in a height gradient from 70 to 50 mm or at a constant height of 60 mm above the belt produced donuts that were most instrumentally similar to the control. Infrared-finished donuts had comparable (P ≤ 0.05) overall acceptance scores to the control, 5.28 to 5.85 versus 5.83, respectively. Infrared radiation may be used to finish-fry partially-fried donuts, yielding a product similar to a fully-fried donut but with significantly lower fat content. The partial-frying, infrared-finishing process detailed in this article may be used for other deep-fried foods. It is likely that these foods will also have a lower fat content when prepared with this process than when they are deep-fried. This process provides a method of lowering the fat content of fried foods without changing the food formulation.
ABSTRACT Gluten intolerance and wheat allergy are becoming more prevalent in the American populat... more ABSTRACT Gluten intolerance and wheat allergy are becoming more prevalent in the American population. Treatment for either condition is complete avoidance of wheat‐ and gluten‐containing products. Little work has been performed on gluten‐free (GF) fried foods, such as donuts. Thus, this study examined instrumental and sensory properties of GF yeast donuts in comparison to wheat yeast donuts. Eight different GF donut formulations were evaluated via instrumental and sensory analysis. Statistical analysis (α = 0.05) showed that most GF donuts had significantly lower fat content (26.3–32.2%) than the wheat control (33.7%). A higher ratio of commercial GF flour to rice flour resulted in higher fat content and mechanical properties closer to those of the wheat control compared with a lower ratio. Although GF donuts had significantly lower sensory acceptance scores than wheat donuts, several formulations yielded GF donuts with similar instrumental properties and lower fat content than the wheat control. Practical ApplicationsThis work yielded a gluten‐free donut formulation that produced donuts with similar mechanical properties to wheat donuts, but with a lower fat content. These results show that gluten‐free flours may be used in combination with wheat flour to produce donuts with lower fat content without adversely affecting the mechanical properties of the donuts. In addition, a commercial gluten‐free donut product is not currently available, and this work makes strides toward a final formulation for this type of product.
ABSTRACT Infrared radiation (IR) can simulate the heat flux created during the frying process, yi... more ABSTRACT Infrared radiation (IR) can simulate the heat flux created during the frying process, yielding products with fried-like textures but lower fat content. The objective of this study was to determine the process parameters needed to produce partially-fried, infrared-finished gluten-free (GF) donuts having similar instrumental and sensorial properties to fully-fried wheat and GF donuts but lower fat content. Eight different IR oven parameter settings were tested. All GF donuts had significantly lower (p ⩽ 0.05) fat content (23.7–28.2%) than the wheat control (33.7%). Several IR oven parameters yielded donuts that were instrumentally similar to the wheat and GF controls. All IR-finished GF donuts received significantly lower overall acceptance scores (3.81–3.44) than the wheat control (6.94), although they had similar sensory scores to the GF control (4.54). Infrared radiation may be used to finish-fry partially-fried GF donuts to produce donuts significantly lower in fat, yet instrumentally and sensorially similar to fully-fried GF donuts.
Unhydrolyzed pea protein (UN) forms very viscous emulsions when used at higher concentrations. To... more Unhydrolyzed pea protein (UN) forms very viscous emulsions when used at higher concentrations. To overcome this, UN was hydrolyzed using enzymes Alcalase, Flavourzyme, Neutrase, Alcalase-Flavourzyme and Neutrase-Flavourzyme at 50°C for 0 min, 30 min, 60 min and 120 min to form hydrolyzed proteins A, F, N, AF and NF, respectively. All hydrolyzed proteins had lower apparent viscosity and higher solubility than UN. Foaming capacity of A was highest, followed by NF, N, and AF. Hydrolyzed proteins N60, A60, NF60 and AF60 were prepared by hydrolyzing UN for 60 min and used further for microencapsulation. At 20% oil loading (on a total solid basis), the encapsulated powder N60 had the highest microencapsulation efficiency (ME = 56.2). A decrease in ME occurred as oil loading increased to 40%. To improve the ME of N60, >90%, UN and maltodextrin were added. Flowability and particle size distribution of microencapsulated powders with >90% microencapsulation efficiency and morphology of ...
Compositional and rheological properties ofAlyssum homolocarpumseed gum, as a new source of
thick... more Compositional and rheological properties ofAlyssum homolocarpumseed gum, as a new source of thickening agent for application in food industries, were investigated in this study. The extracted gum primarily comprised carbohydrates (61.0±0.6%), proteins (17.9±1.0%) and uronic acids (10.9±0.8%); the main carbohydrates were galactose (65.7%) and rhamnose (18.3%). The polysaccharide backbone was chiefly composed of 1,2-rhamnose, 1,3- and 1,3,6-galactose glycosidic linkages. The average molecular weight of the polymer was 122.510 6 gmol 1 . Attenuated total reflectance-Fourier transform infrared spectroscopy and z-potential measurements revealed that A. homolocarpumseed gum with multiple carboxylic groups was negatively charged in water in the pH range 3e11. Rheological behaviors of the extracted gum were investigated between 0.5 and 5.0% (w/w) concentrations and temperatures of 5 e50
C. Viscosity profile showed shear thinning behavior at all concentrations and temperatures. The pseudoplasticity degree (N) of the extracted polymers increased with concentration while temperature changes did not show any specific trend onNvalues. Theflow activation energy, quantified using an Arrhenius equation decreased from 11.00 to 5.17 (kJ/mol) as shear rate increased, which implied that the aqueous solutionsflowed more easily at higher shear rates. The mechanical spectra derived from strain sweep and frequency sweep measurements indicated viscoelastic behavior in all of samples. Frequency sweep data showed that aqueous solutions of gum, displayed weak gel behavior over the range of tested concentrations and temperatures: as dynamic moduli increased with the increased frequency and storage modulus was always greater than loss modulus.
Infrared radiation may be used to simulate an immersion frying heat flux and create products with... more Infrared radiation may be used to simulate an immersion frying heat flux and create products with fried-like textures but lower fat contents. The objective of this study was to determine the process parameters needed to produce partially-fried, infrared-finished donuts comparable to fully-fried (control) donuts. A total of 8 different sets of infrared oven parameters (emitter height and belt speed) were tested. Instrumental analysis showed that all infrared-finished donuts had significantly (P ≤ 0.05) lower fat content (25.6% to 30.6%) than the control (33.7%). Setting the infrared emitters in a height gradient from 70 to 50 mm or at a constant height of 60 mm above the belt produced donuts that were most instrumentally similar to the control. Infrared-finished donuts had comparable (P ≤ 0.05) overall acceptance scores to the control, 5.28 to 5.85 versus 5.83, respectively. Infrared radiation may be used to finish-fry partially-fried donuts, yielding a product similar to a fully-fried donut but with significantly lower fat content. The partial-frying, infrared-finishing process detailed in this article may be used for other deep-fried foods. It is likely that these foods will also have a lower fat content when prepared with this process than when they are deep-fried. This process provides a method of lowering the fat content of fried foods without changing the food formulation.
ABSTRACT Gluten intolerance and wheat allergy are becoming more prevalent in the American populat... more ABSTRACT Gluten intolerance and wheat allergy are becoming more prevalent in the American population. Treatment for either condition is complete avoidance of wheat‐ and gluten‐containing products. Little work has been performed on gluten‐free (GF) fried foods, such as donuts. Thus, this study examined instrumental and sensory properties of GF yeast donuts in comparison to wheat yeast donuts. Eight different GF donut formulations were evaluated via instrumental and sensory analysis. Statistical analysis (α = 0.05) showed that most GF donuts had significantly lower fat content (26.3–32.2%) than the wheat control (33.7%). A higher ratio of commercial GF flour to rice flour resulted in higher fat content and mechanical properties closer to those of the wheat control compared with a lower ratio. Although GF donuts had significantly lower sensory acceptance scores than wheat donuts, several formulations yielded GF donuts with similar instrumental properties and lower fat content than the wheat control. Practical ApplicationsThis work yielded a gluten‐free donut formulation that produced donuts with similar mechanical properties to wheat donuts, but with a lower fat content. These results show that gluten‐free flours may be used in combination with wheat flour to produce donuts with lower fat content without adversely affecting the mechanical properties of the donuts. In addition, a commercial gluten‐free donut product is not currently available, and this work makes strides toward a final formulation for this type of product.
ABSTRACT Infrared radiation (IR) can simulate the heat flux created during the frying process, yi... more ABSTRACT Infrared radiation (IR) can simulate the heat flux created during the frying process, yielding products with fried-like textures but lower fat content. The objective of this study was to determine the process parameters needed to produce partially-fried, infrared-finished gluten-free (GF) donuts having similar instrumental and sensorial properties to fully-fried wheat and GF donuts but lower fat content. Eight different IR oven parameter settings were tested. All GF donuts had significantly lower (p ⩽ 0.05) fat content (23.7–28.2%) than the wheat control (33.7%). Several IR oven parameters yielded donuts that were instrumentally similar to the wheat and GF controls. All IR-finished GF donuts received significantly lower overall acceptance scores (3.81–3.44) than the wheat control (6.94), although they had similar sensory scores to the GF control (4.54). Infrared radiation may be used to finish-fry partially-fried GF donuts to produce donuts significantly lower in fat, yet instrumentally and sensorially similar to fully-fried GF donuts.
Unhydrolyzed pea protein (UN) forms very viscous emulsions when used at higher concentrations. To... more Unhydrolyzed pea protein (UN) forms very viscous emulsions when used at higher concentrations. To overcome this, UN was hydrolyzed using enzymes Alcalase, Flavourzyme, Neutrase, Alcalase-Flavourzyme and Neutrase-Flavourzyme at 50°C for 0 min, 30 min, 60 min and 120 min to form hydrolyzed proteins A, F, N, AF and NF, respectively. All hydrolyzed proteins had lower apparent viscosity and higher solubility than UN. Foaming capacity of A was highest, followed by NF, N, and AF. Hydrolyzed proteins N60, A60, NF60 and AF60 were prepared by hydrolyzing UN for 60 min and used further for microencapsulation. At 20% oil loading (on a total solid basis), the encapsulated powder N60 had the highest microencapsulation efficiency (ME = 56.2). A decrease in ME occurred as oil loading increased to 40%. To improve the ME of N60, >90%, UN and maltodextrin were added. Flowability and particle size distribution of microencapsulated powders with >90% microencapsulation efficiency and morphology of ...
Uploads
thickening agent for application in food industries, were investigated in this study. The extracted gum
primarily comprised carbohydrates (61.0±0.6%), proteins (17.9±1.0%) and uronic acids (10.9±0.8%); the
main carbohydrates were galactose (65.7%) and rhamnose (18.3%). The polysaccharide backbone was
chiefly composed of 1,2-rhamnose, 1,3- and 1,3,6-galactose glycosidic linkages. The average molecular
weight of the polymer was 122.510
6
gmol
1
. Attenuated total reflectance-Fourier transform infrared
spectroscopy and z-potential measurements revealed that A. homolocarpumseed gum with multiple
carboxylic groups was negatively charged in water in the pH range 3e11. Rheological behaviors of the
extracted gum were investigated between 0.5 and 5.0% (w/w) concentrations and temperatures of 5
e50
C. Viscosity profile showed shear thinning behavior at all concentrations and temperatures. The
pseudoplasticity degree (N) of the extracted polymers increased with concentration while temperature
changes did not show any specific trend onNvalues. Theflow activation energy, quantified using an
Arrhenius equation decreased from 11.00 to 5.17 (kJ/mol) as shear rate increased, which implied that the
aqueous solutionsflowed more easily at higher shear rates. The mechanical spectra derived from strain
sweep and frequency sweep measurements indicated viscoelastic behavior in all of samples. Frequency
sweep data showed that aqueous solutions of gum, displayed weak gel behavior over the range of tested
concentrations and temperatures: as dynamic moduli increased with the increased frequency and
storage modulus was always greater than loss modulus.
thickening agent for application in food industries, were investigated in this study. The extracted gum
primarily comprised carbohydrates (61.0±0.6%), proteins (17.9±1.0%) and uronic acids (10.9±0.8%); the
main carbohydrates were galactose (65.7%) and rhamnose (18.3%). The polysaccharide backbone was
chiefly composed of 1,2-rhamnose, 1,3- and 1,3,6-galactose glycosidic linkages. The average molecular
weight of the polymer was 122.510
6
gmol
1
. Attenuated total reflectance-Fourier transform infrared
spectroscopy and z-potential measurements revealed that A. homolocarpumseed gum with multiple
carboxylic groups was negatively charged in water in the pH range 3e11. Rheological behaviors of the
extracted gum were investigated between 0.5 and 5.0% (w/w) concentrations and temperatures of 5
e50
C. Viscosity profile showed shear thinning behavior at all concentrations and temperatures. The
pseudoplasticity degree (N) of the extracted polymers increased with concentration while temperature
changes did not show any specific trend onNvalues. Theflow activation energy, quantified using an
Arrhenius equation decreased from 11.00 to 5.17 (kJ/mol) as shear rate increased, which implied that the
aqueous solutionsflowed more easily at higher shear rates. The mechanical spectra derived from strain
sweep and frequency sweep measurements indicated viscoelastic behavior in all of samples. Frequency
sweep data showed that aqueous solutions of gum, displayed weak gel behavior over the range of tested
concentrations and temperatures: as dynamic moduli increased with the increased frequency and
storage modulus was always greater than loss modulus.